Kimchi Fried Rice Tostadas

Ingredients

• 4 pieces tostada shells (corn)
• 2 cups cooked white rice (day-old preferred)
• 1 cup kimchi, chopped
• 2 tablespoons kimchi juice/brine(optional)
• 2 eggs
• 1/2 cup queso fresco, crumbled
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 2 green onions, sliced(optional)
• 1 tablespoon gochujang or sriracha(optional)

Instructions

1. 1

   Heat vegetable oil in a large skillet over medium-high heat. Add the chopped kimchi and cook 2-3 minutes until slightly caramelized.

2. 2

   Add the cooked rice, kimchi juice, soy sauce, and sesame oil. Break up the rice and stir-fry 4-5 minutes until heated through and slightly crispy. Stir in gochujang if using.

3. 3

   In a separate nonstick pan, fry the eggs sunny-side up, about 3 minutes, until whites are set and yolks are runny.

4. 4

   Spread the kimchi fried rice evenly over the 4 tostada shells, top each with a fried egg, and sprinkle with crumbled queso fresco and sliced green onions. Serve immediately.